Culinary Specialty Areas
Creating the Next Generation of
Tap into culinary trends to rock the kitchen and develop professionally.
Culinary Nutrition Principles and Applications
by Linda J. Trakselis, MS., and Eric M. Stein, MS, RD, CCE © 2014 From the very first chapter on shaping eating behaviors, this textbook demonstrates that nutrient-dense cooking and high-quality, great-tasting food are not mutually exclusive. The first six chapters explain the functions and food sources of proteins, carbohydrates, lipids, water, vitamins, and minerals, as well as their roles in digestion. The textbook then applies this foundational knowledge using food-science experiments and the craft of cooking nutritionally modified recipes, such as fried chicken and tiramisu trifle. With an engaging instructional approach to culinary nutrition, the textbook’s key focus is developing appealing menus and cooking flavorful, high-quality food without relying on the heavy use of fats, salt, and sugar. 619 pages, 608 illus. Item No.
Premium Access Package™ Textbook ATPWebBook™ Study Guide Online Instructor Resources
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School Price
4221PKG
$137.50
$103.13
4221-0 4221WEB 4222-7
$110.00 $110.00 $32.00
$82.50 $82.50 $24.00
4224IR
$340.00 (Net)
Pastry and Dessert Techniques by Daniel M. Pliska © 2014
This beautifully designed book helps new-to-experienced cooks and chefs refine their pastry and dessert skills and expand their employment options. The author (a practicing chef) demonstrates 35 proven techniques in large, step-bystep, full color photos. Sixty-five recipes—both classic and signature—can be used for practice and to build upon these foundational skills. A focus on savory as well as sweet pastries and desserts helps bridge the gap between cuisine and patisserie repertoires. Managers and supervising chefs looking to train their own pastry chefs will appreciate the four-part organization that provides flexibility in designing extensive or “just-in-time” training: 1) foundational pastry techniques, 2) savory pastry basics, 3) plate presentation, and 4) classic & signature recipes.
begins with rock solid training in the cooking craft
296 pages, 147 illus. Item No.
Premium Access Package™ Textbook ATPWebBook™ Online Instructor Resources
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4267PKG
$50.00
$37.50
4267-8 4267WEB
$40.00 $40.00
$30.00 $30.00
4270IR
$340.00 (Net)
800.323.3471 School discounted pricing is available for five or more books in any combination of titles. For tables of contents and supplemental products, including Learner Resources (digital), Study Guides (print), and Instructor Support (online), or to order, please visit: www.atplearning.com/category/6/culinary-arts.
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